Tri Carragh's Mannochmore 11 and Inchgower 16 Scotch Whisky Reviews

 

This is the first of a four-part series of reviews of Scotches from independent bottlers.

I've talked about independent bottlers in the past. If you're unfamiliar with the term, that is a brand that does not distill but buys casks from working distilleries and packages them under their own label. They may do something unique once they take possession of the whisky. An independent bottler may or may not disclose what distillery they acquire the casks from. Independent bottling is commonplace in Scotland; it is done in the United States but on a much smaller scale, and most of the time, we refer to it as sourcing.

 

Today, we’ll explore two whiskies from an independent bottler called Tri Carragh, which was established in 2022 in Edinburgh. Tri Carragh specializes in single malt Scotches that are non-chill-filtered and naturally colored. Its name comes from the three core ingredients from which whisky is made.

 

“Water, barley and yeast have been used for centuries to produce Scotland’s finest spirit. When put through their paces, left to rest for years in an oak cask, they create a unique liquid, every single time.” – Tri Carragh

 

Samples of each whisky were provided to me by The Whiskey Lab, founded by Jay Roberts and Mark Sumlin. The Whiskey Lab specializes in procuring rare and exclusive Scotch whiskies for the American market. These were given to me in exchange for my no-strings-attached, honest reviews, so let’s #DrinkCurious and discover what Mannochmore 11 Years Old, and Inchgower 16 Years Old are all about!

 

I used a fresh Glencairn glass for each and sipped both neat.

 

Mannochmore 11 Years Old

 

• Region: Speyside
• Mashbill: 100% malted barley
• Age: 11 years
• Cooperage: 2^nd fill Bourbon cask
• Alcohol Content: 55.1% ABV (110.2°)
• 700mL Price: $95.00
• Number of Bottles: 190

 

Founded in 1971 by Scotch Malt Distillers and John Haig & Co near Elgin, Mannochmore was built to produce whisky used in blends. It was shuttered in 1985 and reopened in 1989. In 1992, it released its first 12-year-old single malt, and in 1995, the distillery produced for 12 months, went silent for another 12, then reopened again for another 12. This cycle continued until 2008, when the distillery ran full time and, in 2013, it added additional stills to keep up with demand.

 

Diageo owns Mannochmore, which provides component whiskies for Johnnie Walker, Dimple, and Pinch.

 

Appearance: The straw-colored whisky created a thin rim and tightly spaced, thin, slow tears.

 

Nose: I could smell fruits while I allowed this Scotch to rest in my glass. Yet, when I was ready to examine it directly, it was a butterscotch bomb. There were dates, milk chocolate, malt, and pastry. As I drew the air into my mouth, I encountered cocoa.

 

Palate: Mannochmore’s texture was buttery. The front of my palate found chocolate, dates, and almonds. Flavors of vanilla, honey, and figs were at mid-palate, while the back included clove, oak, and lemon curd.

 

Finish: The dry finish featured lemon curd, clove, oak, honey, and dates. Just before it vanished, there was a brief presence of leather. I timed the finish at 1:55, making it long.

 

Bottle, Bar, or Bust: Tri Carragh’s Mannochmore 11 Years Old drank way below its stated proof; I would assume perhaps 15 points. It was full of character; it couldn’t decide if it was tart, sweet, or spicy, and it commanded my full attention.

 

Prior to this review, I’d not heard of Mannochmore. Now, my interest is piqued. I’m happy to give this whisky my Bottle rating.

 

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Inchgower 16 Years Old

 

• Region: Speyside
• Mashbill: 100% malted barley
• Age: 16 years
• Cooperage: 1^st fill Bourbon cask
• Alcohol Content: 51.7% ABV (103.4°)
• 700mL Price: $145.00
• Number of Bottles: 221

 

Built in 1871 by Alexander Wilson & Co., Inchgower replaced Tochineal Distillery after relocating it to its present location. Much of the production equipment from Tochineal was salvaged for Inchgower. In 1903, the distillery was mothballed. It was purchased by Buckie Council in 1936, and in 1938, ownership was transferred to Arthur Bell & Sons Ltd.

 

Currently owned by Diageo, its malt is the most significant component of Bell’s blended Scotch whisky.  

 

Appearance: The pale yellow-colored liquid formed a medium rim with crazed, thick, lightning-fast tears.  

 

Nose: Inchgower’s aroma included vanilla, lemon zest, honey, and apricots. Inside my mouth, the vapor tasted of vanilla bean.

 

Palate: The silky texture introduced the front of my palate to flavors of lemon zest, fennel, and baked apples. Those were followed by chocolate and leather, while the back included oak tannins, herbal tea, and toffee.

 

Finish: The duration ran 1:24, making it medium-to-long. Fennel, cocoa powder, oak spice, and leather remained. Cocoa powder was the last to fade.

 

Bottle, Bar, or Bust: Inchgower’s flavors bounced from citrus to herbal to fruity to savory to spicy and back to herbal. While that sounds disjointed, for whatever reason, in this case, it just worked, and that includes consideration for my general disdain for fennel. The whiskey drank close to its stated proof; it settled nicely in my mouth and throat.

 

Without question, Inchgower 16 Years is an unusual single-malt Scotch that I believe most Speyside or Highland fans will find captivating and earns every bit of my Bottle rating. Cheers!

The second installment of the series of reviews of Scotches from independent bottlers is here.

 

My Simple, Easy-to-Understand Rating System

• Bottle = Buy It
• Bar = Try It
• Bust = Leave It

 

Whiskeyfellow encourages you to enjoy your whiskey as you see fit but begs you to do so responsibly.